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Tuscan Garbanzo Bean Soup Recipe

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This recipe for Tuscan Garbanzo Bean Soup is from Favorite American Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. medium-sized pasta (like bow ties or shells), cooked as directed
2 c. chicken stock
2 tbsp. olive oil
1 small while onion, chopped
2-3 carrots diced small
2-3 stalks celery diced small
6 cloves garlic, sliced
2 tsp. dried rosemary
3 bay leaves
1/2 tsp. dried red pepper flakes
1/2 c. sun dried tomatoes OR roasted red peppers, julienned
2 (10-oz.) cans garbanzo beans drained and divided
2 tbsp. Parmesan cheese, grated
Directions:
Directions:
1) In medium sauce pan, heat oil over medium heat. Add onion, carrots, celery and garlic.
2) Saute until translucent then add rosemary, bay leaf and red pepper flakes. Continue to saute for a few minutes, then add roasted red peppers (or sun dried tomatoes) and about 2 cups of chicken stock or water.
3) Set aside 1 cup of beans and add the rest of the garbanzo beans to the soup. Bring to boil, stirring occasionally, then reduce heat, cover and simmer for 7 - 10 minutes.
4) Puree soup mixture in batches using a blender or with an immersion blender. Return to pot and add pasta and remaining whole beans. Heat through, adding more stock or water if soup is too thick. Adjust seasonings.
5) Ladle into bowls and top with Parmesan cheese
Personal Notes:
Personal Notes:
This will make a thick, stick to your ribs kind of soup. If a thinner soup is desired, add more liquid!

 

 

 

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